Orange Rosemary Chicken

Orange Rosemary Chicken

122 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    4 h 45 m
DEERPANT
Recipe by  DEERPANT

“It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
  2. Preheat the oven broiler.
  3. Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  4. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.

Share It

Reviews (122)

Rate This Recipe
Fastcooker
199

Fastcooker

5 stars for being and easy and tasty recipe! I used boneless, skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade, added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum!

Bawstin's Cupcake Dawls
85

Bawstin's Cupcake Dawls

WONDERFUL recipie!!! I changed it just a tad, instead of letting it marinate, low on time, I added the mixture to a pan and threw the chicken in. If you use a good pan (hubby's a chef lol) and throw a top on it the spices will cook into the meat and it's perfect. From there we strained the rosemary and chives and made a rioux to add to the juices. This thickened it perfectly and it went BEAUTIFULLY over rice. Overall, dinner was fantastic tonight.

Andi
62

Andi

This recipe was wonderful and wonderfully easy. My husband loved it. He said he had never tasted chicken so tender. I used eight boneless chicken breasts. I sliced a breast to take to work the next day. It was not overcooked when I heated it in the microwave. I have passed this recipe on to coworkers with my recommendations. Kudows to DEERPANT.

More Reviews

Similar Recipes

Roast Chicken with Rosemary
(507)

Roast Chicken with Rosemary

Orange Honey Garlic Chicken
(136)

Orange Honey Garlic Chicken

Orange Herb Roasted Chicken
(100)

Orange Herb Roasted Chicken

Grilled Orange Chicken
(78)

Grilled Orange Chicken

Marinated Rosemary Chicken
(19)

Marinated Rosemary Chicken

Perfect Pineapple Orange Chicken
(13)

Perfect Pineapple Orange Chicken

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roast Chicken with Rosemary

>

next recipe:

Orange Honey Garlic Chicken